Banana Carrot Muffins
For a little twist on classic banana bread these banana carrot muffins are it. They are easy to make and I love the texture with the carrots. These muffins are perfect for breakfast on the go or an afternoon snack.
Servings: 12
Ingredients
- 1 3/4 cup Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/4 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 Eggs
- 2 Medium-Large Mashed Bananas
- 1/4 cup Brown Sugar
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Maple Syrup
- 1 1/2 tsp Vanilla Extract
- 1 1/2 cup Grated Carrots
- Old Fashioned Oats Optional
- Raisins Optional
Instructions
- Preheat your oven to 375 degrees F and line your muffin pan with 12 liners.
- Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl. In a separate bowl whisk the eggs, mashed banana, brown sugar, extra virgin olive oil, maple syrup and vanilla extract. Add these wet ingredients to the dry ingredients and stir to combine. Next fold in your grated carrots.
- With an ice cream scoop put your muffin mixture in the lined muffin tins 75% of the way full. Sprinkle oats and/or sugar on top of the muffins (again this is optional).
- Bake the muffins for 18-22 minutes or until a toothpick inserted in the center of the muffin comes out clean. Let your muffins cool for a few minutes before putting them on a wire rack to cool. Enjoy!